Mozzarella Stuffed Sweet Potato Gnocchi
You know I love stuffing things, and this gnocchi idea has been on my list for a long time, but it took forever for me to finally get around to making it. My original idea was regular potato gnocchi, but once I thought of using sweet potatoes I got really excited and made it right away! I added mushrooms and kale because they are my fave veggies and they balance the sweetness of the potatoes. After that, all this really needed was plenty of butter to be a delicious winter supper.
Sweet potatoes, egg, and flour in the bowl.
Flatten the dough and place the mini mozzarella in the center, then roll the dough around the cheese.
Make sure to seal them up good!
meanwhile, butter, mushrooms, and kale in the pan.
Pull the gnocchi out of the water before it starts leaking cheese.
Then add it to the veggies for a few more minutes of cooking.
So good! the pasta is nice and chewy and the explosion of cheese makes it worth the effort.
The cheese started peeking out of a couple of the gnocchi and that’s when I knew it was time to take them off the heat.
The mushrooms and kale add that earthy balance to the sweet potatoes, and the butter brings it all together.
Mozzarella Stuffed Sweet Potato Gnocchi
Sweet potato gnocchi, stuffed with mozzarella and tossed with butter, mushroom, and kale.
Servings: 2 people
Ingredients
- 2 large sweet potatoes roasted and peeled
- 1 egg
- 1.5 cups flour plus more
- 50 mozzarella pearls
- 4 tablespoons butter
- 5 ounces mushrooms sliced
- 3 stalks kale stems removed and chopped
Instructions
- Mash the sweet potatoes and stir in the egg. Add the flour and stir well, then start to knead when it becomes solid. Knead for about 5 minutes, adding flour as needed if it feels too wet or sticky, to form the dough.
- Take about a tablespoon worth of dough and flatten it in your palm. Place a mozzarella pearl in the center and wrap the dough around the cheese. Roll around between your palms to seal. Place on a floured surface.
- Bring water to a boil
- Meanwhile, melt the butter on high heat and add the mushrooms. Cook about 5 minutes stirring often to brown the mushrooms. Stir in the kale and cook 2 minutes. Turn heat to low.
- Drop the gnocchi into the boiling water and cook about 3 -5 minutes, keeping a close eye on them. If you see any cheese leak out, strain them immediately!
- Strain the gnocchi and put them directly into the pot with the mushrooms and kale. Cook another 3 minutes. Serve!
